Delicious Indian Style Stuffed Eggplants -Bharwan Baigan is a simple, easy to make side dish great served with rice & dal!
It’s been a week almost since I came to India and it’s been absolutely amazing, not to mention that I feel I might have gained several pounds with all the delicious food my mom has been cooking for me. When I came I had a list of things I wanted to eat/learn both homemade and from the street carts which by the way sell some of the most amazing food which even a proper restaurant can’t replicate. You know street food is big in India and that means every city has it’s own food items.
Now I knew that I won’t be getting much work done while on my short trip to India so my sweet friend Richa from MyFoodStory offered to create a delicious post for me. I met Richa online through our mutual common interest in food and blogging and I must tell you that she is one gem of a person! Even though I haven’t met her in person, I know she is so much fun and full of life and so are her recipes! Have you checked her amazing blog yet?!
So few days back when she sent me this absolutely stunner of a recipe for bharwan baigan – bharwan means stuffed and baigan means eggplant, I knew atleast one recipe from my list of recipes to learn was already done! I have been wanting to learn Indian style stuffed eggplants and her recipe is super close to how my mom makes it! Make sure to follow her on Pinterest for all drool worthy food boards!
Ok so over to Richa now! 🙂
So what are you waiting for friends?! Go ahead and grab the ingredients. Seriously a simple no fuss side dish that will leave you wanting for more!
- 2 tablespoons Oil
- 6-8 Baby Eggplants
- Chopped Coriander for topping
- 2 Onions, finely chopped
- 1 Tomato, finely chopped
- 1 teaspoon Ginger paste
- 1 tablespoon Coriander Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Raw Mango Powder (Amchoor)
- Salt to taste
- To prepare the eggplants, hold them at the base and slit them lengthwise in such a way that they open out like a flower and you don't cut the baingan completely. Set aside.
- To prepare the filling, mix together all the ingredients under filling. Stuff the mixture into each eggplant.
- Heat oil in a pan and place the eggplants in the pan. Reduce the flame and cover and cook the eggplants for 20-25 minutes till they are soft and cooked through, turning once or twice midway.
- Top with chopped coriander and serve hot.
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